Restaurants mark Albanian anniversary

Thursday

Nov 8, 2012 at 6:00 AM

By Barbara M. Houle SPECIAL TO THE TELEGRAM & GAZETTE

The Albanian Independence Centennial Committee for Worcester has worked more than six months planning events throughout the city to celebrate the 100th anniversary of Albania's independence. The Gala Dinner planned for Nov. 10 in Union Station in Worcester is sold out. More than 500 people are expected to attend the event, which will feature dancing and live entertainment.

The Worcester Albanian community, with the help of the events planning committee, will sponsor Albanian Restaurant Week, Nov. 10-17. Participating restaurants will offer one dish that features Albanian cuisine.

Vladimir Papi, owner of KP's, said Albanian food is “pretty much” based on Mediterranean cuisine. “We all have family recipes that we like to serve,” he said. “Flavor varies from one dish to another.”

KP's moved from Holden to Rutland several years ago, opening in the spot once occupied by the Grand Slam Restaurant. The restaurant, open from 7 a.m. to 2 p.m. Tuesday through Sunday, serves breakfast all day. Sunday, it's breakfast only. Dishes to check out are Chicken Florentine and Eggs Benedict.

Liri Beqiri, owner of Village Pizza of Worcester, will have an Albanian pizza as her specialty during restaurant week. Last year, Liri reopened the business that her parents had operated from 1972 to 2000.

Visit www.albcowo.org for more information about the 100th anniversary of Albania's independence and future events in and around the city.

Volunteers have put a lot of time and effort in planning events as a way to introduce Albanian culture and businesses.

Tickets: $30 each. Call MOC, (978) 345-7040, or visit www.tasteofnorthcentral.org. The site lists more information about the event, including an update of participating restaurants.

More than 40 restaurants and businesses, including Sonoma in Princeton, Ristorante Via Alto 27 and Rye and Thyme and Mezcal Tequila Cantina, both in Leominster, will provide food and beverage tastings.

The Montachusett Opportunity Council is the designated community action agency for the North Central region of Massachusetts. Its mission: “To alleviate poverty and create healthy communities by providing services, coordinating community resources that promote self-sufficiency and advocating for social change.”

Last year, MOC provided services in 30 communities and served more than 20,000 individuals. Services include childcare, education, nutrition, training, etc.

Great event!

•

If you're a mushroom connoisseur, and I know there are a lot of you out there, check out the special that is being cooked up at Romaine's Grill & Bar, 299 W. Main St., Northboro.

Andy Hurd, chef at Romaine's, has created three dishes that feature Matsutake mushrooms picked by Matthew Denittis of Sutton, a well-known mushroom harvester, who is certified and registered in Massachusetts to “gather mushrooms for consumption.” He also has a relationship with Clark University, where some of the species he collects are studied.

Hurd plans to use the Matsutake mushrooms in a soufflé, a consommé and a “grilled and chilled” salad that has a touch of Japanese flavor.

The chef said his mushroom supply should last long enough to offer the dinner specials Nov. 8 and 9. “Friday is a little iffy,” he said. “It depends on how fast we sell out.”

Denittis said he was thrilled to discover one of three sites in New England where Matsutake (tricholoma magnivelare) grow.

He yielded more than 80 pounds of the mushrooms in the last three weeks, he said.

The mushroom is short-termed, available in New England about three or four weeks in the fall, he added.

Matsutake are known to grow in Japan, China, Korea, the United States, (North Pacific), Sweden and Finland. They are hard to find, which drives the price, said Denittis.

In Japan, 100 pounds of the best Matsutake can bring $35,000 or more, he said. “Unfortunately, the mushrooms in Japan are becoming rare as a result of disease and desiccation of forests.”

Denittis said Richard Romaine, owner of Romaine's, supports his mushroom foraging. “The chef's specials will give diners the opportunity to taste this prized mushroom. It's a great opportunity.”

I agree.

If you have a tidbit for this column, call (508) 868-5282. Send email to bhoulefood@gmail.com.